Maillard reaction products of hydrolyzed Copyinds comatus protein with various sugar-amino acid combinations: Focusing on their meaty aroma notes and salt reduction abilities-Reference-Cited by-同舟云学术

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Maillard reaction products of hydrolyzed Copyinds comatus protein with various sugar-amino acid combinations: Focusing on their meaty aroma notes and salt reduction abilities

Published:2024-10 Issue: Volume:61 Page:104503
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Chen Xiao^ORCID,Li Ziyi,Lan Weijie^ORCID,Sun Hailan,Chen Kang^ORCID,Zhao Liyan

Publisher

Elsevier BV

Reference51 articles.

1. Chemical and sensory characterization of hydrolyzed vegetable protein, a savory flavoring;Aaslyng;Journal of Agricultural and Food Chemistry,1998

2. Alkyl pyrazine synthesis via an open heated bath with variable sugars, ammonia, and various amino acids;Ara;Journal of the Science of Food and Agriculture,2017

3. Electronic noses and tongues: Applications for the food and pharmaceutical industries;Baldwin;Sensors,2011

4. Fenaroli's handbook of flavor ingredients;Burdock,2016

5. Potential applications and limitations of electronic nose devices for plant disease diagnosis;Cellini;Sensors,2017

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